When I first saw the Tofu chiffon posted by Sonia, the Nasilemak lover, I was struck with awe and wondered how tofu would taste in a cake. Bookmarked straightaway of course, but only found time to experiment with it lately. None of my family members who tasted the cake believed that it was tofu chiffon until I convinced them that tofu was one of the main ingredients that went to create this marvellous cake.
Tofu aka soybean curd originated in ancient China. It's made by curdling fresh hot soymilk with a coagulant. It's low in fat, calories and cholesterol free. Also a good source of high quality protein as well as iron, calcium and magnesium. Tofu is rich in isoflavones and isoflavones helps reduce the risk of osteoporosis, breast and prostate cancers. Although tofu is bland in taste on its own, it has the ability of absorbing flavours of any ingredients that has been added to it. This tofu chiffon cake is soft, smooth and delicious and credit must go to Sonia for sharing this recipe. Thank you, Sonia.
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